Creamy Crab And Shrimp Seafood Bisque

Creamy crab and shrimp bisque
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There’s something magical about a warm, creamy bowl of seafood bisque. It’s rich, comforting, and full of delicious flavors that make you feel like you’re dining at a fancy seaside restaurant.

But here’s the best part—you don’t need a chef’s skills to make this dish at home! This crab and shrimp seafood bisque is easy to prepare and packed with fresh seafood goodness.

Whether you’re making this bisque for a cozy dinner, a special occasion, or just because you’re craving something comforting, it’s sure to impress.

The blend of tender shrimp, sweet crab meat, and a creamy, flavorful broth makes every spoonful a delight. Plus, it’s a great way to bring the taste of the ocean right to your kitchen.

If you’re a seafood lover, this recipe is a must-try! It’s smooth, slightly buttery, and full of delicate seafood flavors. Serve it with crusty bread on the side, and you’ve got a meal that’s both fancy and incredibly satisfying.


Why You’ll Love This Recipe

  • Easy to make: This bisque might sound fancy, but it’s surprisingly simple to prepare with just a few key steps.
  • Rich and creamy: The combination of cream, butter, and seafood broth gives this dish a luxurious texture.
  • Packed with flavor: The natural sweetness of crab and shrimp, combined with aromatic spices, makes this bisque incredibly delicious.
  • Perfect for any occasion: Whether it’s a cozy night in or a special gathering, this dish will always impress.

Ingredients

For the Bisque Base:

  • 4 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups seafood stock (or chicken broth)
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup dry white wine (optional, but adds great flavor)
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon cayenne pepper (optional, for a little heat)

For the Seafood:

  • ½ pound shrimp, peeled, deveined, and chopped into small pieces
  • ½ pound lump crab meat (fresh or canned, drained)

For Garnish and Serving:

  • 2 tablespoons chopped fresh parsley
  • Crusty bread or oyster crackers (for dipping)

Next, let’s get cooking!

Kitchen Tools Needed

Before you start, gather these kitchen tools to make the cooking process smooth and easy:

  • Large pot or Dutch oven – For cooking the bisque.
  • Wooden spoon or spatula – To stir the ingredients without scratching the pot.
  • Cutting board and knife – For chopping the onions, garlic, and shrimp.
  • Measuring cups and spoons – To get the right ingredient amounts.
  • Whisk – To blend the flour and liquids smoothly.
  • Ladle – For serving the bisque.

Cooking Instructions

Step 1: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Roux (Thickening Base)

  1. Sprinkle the flour over the onion and garlic mixture, stirring constantly for about a minute. This helps thicken the bisque.

Step 3: Add the Liquids and Seasonings

  1. Slowly pour in the seafood stock (or chicken broth) while whisking to prevent lumps.
  2. Add the white wine (if using), Old Bay seasoning, smoked paprika, salt, and cayenne pepper.
  3. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally.

Step 4: Make It Creamy

  1. Lower the heat and stir in the heavy cream and whole milk. Let the bisque simmer gently for another 5 minutes.

Step 5: Cook the Seafood

  1. Add the chopped shrimp and crab meat, stirring gently. Let them cook in the hot bisque for about 3-4 minutes, just until the shrimp turns pink and the crab is heated through.

Step 6: Serve and Enjoy!

  1. Taste and adjust seasoning if needed. If the bisque is too thick, you can add a little more stock or milk.
  2. Serve hot, garnished with fresh parsley and a side of crusty bread or crackers for dipping.

More Recipes >>>>>> Creamy Sausage Rigatoni Recipe

crab and shrimp seafood bisque

Tips and Tricks for Success

  • Use fresh seafood if possible – It gives the best flavor, but high-quality frozen or canned crab also works.
  • Don’t overcook the seafood – Shrimp cooks quickly, and overcooking can make it rubbery. Add it at the last stage to keep it tender.
  • Adjust the consistency – If your bisque is too thick, add a little more broth or milk to thin it out. If it’s too thin, let it simmer a little longer to reduce.
  • Make it extra creamy – For an even smoother bisque, blend a portion of it before adding the seafood, then stir everything together.
  • Pair it well – This bisque goes great with a light salad, garlic bread, or even a glass of white wine for an elegant touch.

Ingredient Substitutions and Variations

Not everyone has the same ingredients on hand, and that’s okay! Here are some great swaps and variations to customize your bisque:

  • Seafood Stock Substitute: If you don’t have seafood stock, use chicken broth or vegetable broth. You can also make a quick seafood broth by simmering shrimp shells in water for 15 minutes.
  • Heavy Cream Alternative: If you want a lighter bisque, replace heavy cream with half-and-half or whole milk. Coconut milk can also work for a dairy-free version.
  • Flour-Free Option: If you’re avoiding flour, use cornstarch (mix 1 tablespoon with 2 tablespoons of water) or simply let the bisque simmer longer to naturally thicken.
  • Spice Adjustments: If you don’t have Old Bay seasoning, a mix of paprika, celery salt, and a pinch of black pepper works well. For more heat, add extra cayenne or red pepper flakes.
  • More Seafood Options: Feel free to mix in other seafood like scallops, lobster, or clams for extra variety.
  • Vegetarian Version: Use vegetable broth and swap the seafood for mushrooms or roasted cauliflower for a creamy, umami-rich soup.

Serving Suggestions

Crab and shrimp bisque is rich and flavorful on its own, but these pairings make it even better:

  • Crusty Bread or Garlic Bread – Perfect for soaking up every last drop.
  • Oyster Crackers or Croutons – Add a little crunch to each bite.
  • Fresh Green Salad – A light side salad with a tangy vinaigrette balances the richness.
  • Grilled Cheese Sandwich – For a cozy, comforting meal.
  • White Wine – A crisp Sauvignon Blanc or Chardonnay pairs beautifully with seafood bisque.
Creamy crab and shrimp seafood bisque

Storage and Reheating Instructions

Storage:

  • Refrigerator: Store leftover bisque in an airtight container for up to 3 days.
  • Freezer: Due to the cream content, bisque doesn’t freeze well as the texture can separate. If you must freeze it, do so before adding the cream, then stir in the cream after reheating.

Reheating:

  • Stovetop: Heat over low-medium heat, stirring frequently. If it’s too thick, add a little broth or milk to thin it out.
  • Microwave: Heat in short intervals (30 seconds to 1 minute), stirring between each to prevent separation.

Avoid boiling the bisque when reheating, as this can cause the cream to curdle.

More Recipes >>>>>> Tasty Cajun Rice And Shrimp Skillet


FAQ

1. Can I make this bisque ahead of time?

Yes! Prepare the bisque up to a day in advance, but wait to add the seafood until just before serving to keep it fresh and tender.

2. Can I use canned crab meat?

Absolutely! Just drain it well before adding it to the bisque. Fresh crab will have better texture and flavor, but canned works great in a pinch.

3. What if my bisque is too thick?

Simply add more seafood stock, milk, or a splash of water until it reaches your preferred consistency.

4. Can I make this without wine?

Yes, you can leave out the wine or replace it with a little lemon juice or extra broth for depth of flavor.

5. Is this bisque gluten-free?

Not as written, but you can easily make it gluten-free by using cornstarch instead of flour as a thickener.

Now you’re all set to make a delicious, restaurant-quality crab and shrimp bisque at home! Enjoy every creamy, seafood-filled bite.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Creamy crab and shrimp bisque

Creamy Crab and Shrimp Seafood Bisque

There’s something magical about a warm, creamy bowl of seafood bisque. It’s rich, comforting, and full of delicious flavors that make you feel like you’re dining at a fancy seaside restaurant. But here’s the best part—you don’t need a chef’s skills to make this dish at home! This crab and shrimp seafood bisque is easy to prepare and packed with fresh seafood goodness.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American, French
Servings 4 servings
Calories 350 kcal

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Whisk
  • Ladle

Ingredients
  

For the Bisque Base:

  • 4 tablespoons butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup dry white wine optional, but adds great flavor
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon cayenne pepper optional, for a little heat

For the Seafood:

  • ½ pound shrimp peeled, deveined, and chopped into small pieces
  • ½ pound lump crab meat fresh or canned, drained

For Garnish and Serving:

  • 2 tablespoons chopped fresh parsley
  • Crusty bread or oyster crackers for dipping

Instructions
 

Step 1: Sauté the Aromatics

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Roux (Thickening Base)

  • Sprinkle the flour over the onion and garlic mixture, stirring constantly for about a minute. This helps thicken the bisque.

Step 3: Add the Liquids and Seasonings

  • Slowly pour in the seafood stock (or chicken broth) while whisking to prevent lumps.
  • Add the white wine (if using), Old Bay seasoning, smoked paprika, salt, and cayenne pepper.
  • Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally.

Step 4: Make It Creamy

  • Lower the heat and stir in the heavy cream and whole milk. Let the bisque simmer gently for another 5 minutes.

Step 5: Cook the Seafood

  • Add the chopped shrimp and crab meat, stirring gently. Let them cook in the hot bisque for about 3-4 minutes, just until the shrimp turns pink and the crab is heated through.

Step 6: Serve and Enjoy!

  • Taste and adjust seasoning if needed. If the bisque is too thick, you can add a little more stock or milk.
  • Serve hot, garnished with fresh parsley and a side of crusty bread or crackers for dipping.

Notes

Nutritional Value (Per Serving)

  • Calories: ~350-400 kcal
  • Protein: ~18g
  • Carbohydrates: ~15g
  • Fat: ~25g
  • Saturated Fat: ~13g
  • Cholesterol: ~120mg
  • Sodium: ~700mg
  • Fiber: ~1g
  • Sugar: ~4g
If you want a lighter version, you can reduce the heavy cream or use milk alternatives. If you need lower sodium, use unsalted broth and season to taste.
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword crab and shrimp seafood bisque, seafood recipes

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